Chocolate Topped Peanut Butter Pie

It doesn’t get much better than this chocolate topped peanut butter pie! We absolutely loved this dessert. Mike isn’t usually too big a fan of peanut butter desserts, but even he talked about how much he liked this pie. I made it for a get together with friends a few weeks ago and it got rave reviews. The peanut butter filling is creamy and mousse-like, just like you’d expect from a peanut butter pie. Add in the chocolate cookie crust and the chocolate topping and you’ve got a chocolate and peanut butter combination that tastes amazing! Best of all, it really wasn’t that hard to make! I’m pretty sure this is a dessert that will be making an appearance at our get togethers again and again. 🙂

*Note: Pay no attention to the drippy chocolate in the pictures. I had to cut into the pie a little early, before the chocolate had time to completely set, to make sure I had good light for pictures. 🙂

Directions:

Preheat oven to 325.

For the crust: In a food processor, finey grind the chocolate teddy grahams and the chocolate. Add the butter and pulse until well incorporated and moist clumps form. Transfer to a 9-inch pie plate and press the crust evenly into the bottom and up the sides. Bake until set, about 8 minutes. Cool completely on a wire rack.

For the Filling: In the bowl of an electric mixer, beat the cream cheese, peanut butter, sugar, and vanilla until light and fluffy. In another bowl, whip 1 cup of the heavy cream until stiff. Fold the whipped cream into the cream cheese mixture until well combined. Evenly spoon the filling into the cooled crust. Place the pie in the refrigerator to set while making the topping.

For the topping: Place the chocolate and butter in a medium heatproof bowl. IN a small saucepan over medium-high heat, bring the 1/2 cup of cream just to a boil. Immediately pour the hot cream over the chocolate and butter. Let stand for 30 seconds, then whisk until smooth and all the chocolate has melted. Pour the chocolate topping evenly over the pie. Refrigerate, uncovered, until set, at least 4 hours. After about 30 minutes in the refrigerator, garnish the edges with chocolate chips, if desired.

I cannot wait to make this! I definitely have to wait until I have somewhere to take it though. Definitely don’t want to be left alone in the house with this!!

This was delicious! A very rich dessert, but surprisingly enough, not too “heavy.” The whipped cream really helps make it feel a lot lighter. Definitely keep the slices on the smaller side, though. :o) I used a deep dish pie plate; didn’t seem like there would be enough room for the filling if I hadn’t. Maybe I used too many teddy grahams? lol Directions are extremely easy to follow and the dessert is not difficult to put together in the least. A keeper, for sure! :o) Thanks, Megan!

I’m so glad you liked it! Thanks for including your tips as well 🙂

Made this pie for our small group for valentine’s day and, fortunately, there were only 5 people here because we loved the leftovers! It was so good! It was great using teddy Graham’s for the crust. Will definitely make it again!

brings back great memories of Rachel’s. this will definitely be going on the “need to make” list 🙂

I hope you like it! I actually have a recipe from my mom that claims to me the log cabin in peanut butter pie…that would be the same one as rachel’s right? It’s more complicated than this one, and I think it has a raw egg in it, which makes me nervous (who knows why since I eat cookie dough by the spoonful), but let me know if you want it and I’ll email it to you!

I made this today and just had a piece – oh my goodness it’s so good! My husband actually had to stop eating and pause for dramatic effect to tell me how delicious it is. I cheated and used a pre-made Oreo pie crust, and I used chunky peanut butter instead of creamy. But oh man, it was SO good!